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Vegan Stuffed Peppers

Colorful vegan stuffed peppers are filled with a savory medley of fresh vegetables, grains, and herbs, then topped with nutritional yeast or vegan cheese for a cheesy finish. The peppers are baked until tender, creating a vibrant, hearty dish with a slightly crispy top and juicy interior. This dish combines textures of tender peppers and hearty stuffing with a burst of fresh flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably red, yellow, or orange for vibrant color
  • 1 cup cooked grains quinoa, rice, or bulgur work well
  • 1 cup diced tomatoes fresh or canned, drained
  • 1/2 cup chopped fresh herbs parsley, cilantro, or basil
  • 1 cup chopped vegetables zucchini, mushrooms, or corn
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 cup nutritional yeast or vegan cheese shreds
  • to taste salt and pepper

Equipment

  • Baking dish
  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Spoon
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds and membranes, creating a hollow cavity in each.
  2. In a mixing bowl, combine the cooked grains, diced tomatoes, chopped vegetables, chopped herbs, and minced garlic. Drizzle with olive oil and season with salt and pepper, then stir until well mixed.
  3. Stuff each pepper generously with the veggie and grain mixture, pressing down slightly to pack the filling in.
  4. Place the stuffed peppers upright in a baking dish. Sprinkle the tops with nutritional yeast or vegan cheese for a cheesy crust.
  5. Bake uncovered in the preheated oven for about 30 minutes, until the peppers are tender and the topping is golden and bubbly.
  6. Remove from the oven and let cool slightly. Serve hot, garnished with extra herbs if desired, for a colorful and hearty vegan main dish.